Application Of Microalgal DHA In Several Baking Products

DHA has the important of human body physiology regulatory function. This paper researches basicly on the micro-algae DHA powder and discusses the micro-algae DHA powder in the cake and bread application.This paper studied the different temperature on the influence of the micro-algae DHA powder, and observed different temperature baked the micro-algae DHA powder of surface morphology, investigated the micro-algae DHA powder solubility, the micro-algae DHA powder of the quality guarantee period of the experiment, to understand the nature of the micro-algae DHA powder, in order to better the addition of micro-algae DHA powder into the cake and bread.The micro-algae DHA powder by 120℃baking 30 min, micro-algae DHA powder loss rates within 10%, explain the micro-algae DHA powder can withstand the 120℃high temperature 30 min; The micro-algae DHA powder by 150℃baking 15 min, micro-algae DHA powder levels of DHA sharp reduction, micro-algae DHA powder loss rate of more than 50% explain the micro-algae DHA powder can not afford to 150℃high temperature above 15 min; The micro-algae DHA powder by 150℃baking 30 min, micro-algae DHA powder (WP-1) was significantly higher than the loss rate of the micro-algae DHA powder (WP-2) loss rates, and the micro-algae DHA powder by 150℃baking 30 min were observed through the electron microscope, micro algae DHA powder (WP-1) broken microcapsule particle significantly more than DHA powder (WP-2) broken microcapsule particle, so the micro-algae DHA powder (WP-2) compared with micro algae DHA powder (WP-1) heat resistance is better. The micro-algae DHA powder (WP-1) is water-soluble, in warm water and the dissolution of the effect is good, the micro-algae DHA powder (WP-2) is ChiShuiXing, so the micro-algae DHA powder (WP-2) more suitable for baking food. The micro-algae DHA powder (WP-2) in 12℃can store 800 days.In the cake and bread ingredients by adding micro-algae DHA, evaluation of the cake and bread senses and determination of the cake and bread levels of DHA, peroxide value and acid value, etc, this paper discusses the feasibility of cake and bread supplemented with micro-algae DHA in practical use. The results show that adding micro-algae DHA did not cause significant changes in the smell and taste of the cake and bread; In the test of the micro-algae DHA additives (10 mg / 100 g ~ 100 mg / 100 g finished product) inside, the average loss rate of the DHA in cake after baking is 12.28% and DHA loss also changes very little in room temperature placed after 2d. The average loss rate of the DHA in bread after baking is 8.39% and DHA loss also changes very little in room temperature placed after 3d; The cake and bread 's peroxide value and acid value were also no significant change in the process of production and placement there; The cake's main ingredients will not have obvious influence to the stability of the micro-algae DHA. Besides,the process of adding micro-algae DHA to cake and bread were simple instead of changing greatly the original production process .so it is absolutely feasible that micro-algae DHA as an additive was used in cake and bread.